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Is there anything more warm and comforting than a freshly baked cinnamon roll? This recipe will fill your kitchen with delicious, tempting smells of autumn.
When making enriched dough, I prefer to use my hands rather than a stand mixer. I feel it give me more control but you also make this dough using a hook attachment.
13g (4 tsp) yeast
250ml whole milk
75g (1/4 cup) melted butter, left to cool
40g (3 tbsp) caster sugar
450g (2 + 3/4 cups) white bread flour
1 tsp cinnamon
1 tsp salt
½ a beaten egg
§ Heat the milk so that it is warm to touch (roughly 36C/ 97F). This will be optimum to activate the yeast
§ Add the yeast to milk and leave for 15 mins. You will know if the yeast is activated when it becomes foamy.
§ Pour the butter and yeast into a bowl and beat for 1 min
§ Add sugar and beat for a further 1 min
§ Mix in the flour, salt, cinnamon and egg and form into a doigh
§ Knead for 5 mins on a floured surface
§ Prove for 30 mins- 1 hr, until the mixture has doubled in size
§ Punch down the down and roll out to a 15 x 24 inch rectangle.
1 tsp ground cinnamon
55g (1/4 cup) light brown sugar
2 tsp caster sugar
40g (3 tbsp) butter melted
§ Brush the edges of the rectangle with milk. This will help the rolls to keep their shape.
§ Mix the filling ingredients together and spread evenly over the dough.
§ Roll up the dough lengthways and cut into 2-inch rolls.
§ Lay the rolls swirl side up on a lined baking tin
§ Cover and allow to rise for 30 mins
§ Bake at 200C/ 390F for 8–10 mins, until golden brown
60g (3/4 cup) icing sugar/confectioners sugar
1 tbsp cream cheese
½ tbsp butter
1tsp vanilla extract
§ Sieve the icing sugar into a bowl and make a well in the centre
§ Add butter, cream cheese, vanilla, and 2 tbsp boiling water and mixture to a drizzle consistency, adding more water if needed.